Sourdough boules from Cannelle et Vanille - Nourishing, Gluten-Free Recipes for Every Meal and Mood (page 103) by Aran Goyoaga

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to prove for 8 to 10 hours, or overnight.

  • Genscooking on August 03, 2021

    Using this recipe (and the sourdough starter from this book), I have produced gluten free bread that is the best I’ve made in 12 years of GF baking. I make only 1 loaf at a time — so half recipe. Adjustments I made: increase salt to 1.25 tsp per loaf; reduce water from 350 g to 320 g per loaf; proof only 1.5 - 2 hours; cool upside down on rack.

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